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Mixed Tempura Recipe
|Cornstarch||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Shelled shrimp with tails||1 Pound, uncooked, butterflied|
|Green pepper strip||1⁄2 Cup (8 tbs)|
|Whole green beans||1⁄2 Cup (8 tbs), blanched|
|Zucchini slices||1⁄2 Cup (8 tbs)|
|Chinese mustard/Sweet-sour sauce||1⁄2 Cup (8 tbs) (For Serving)|
Serving size: Complete recipe
Calories 4725 Calories from Fat 3998
% Daily Value*
Total Fat 451 g694.5%
Saturated Fat 58.8 g294.2%
Trans Fat 0 g
Cholesterol 771.5 mg
Sodium 2877.6 mg119.9%
Total Carbohydrates 89 g29.7%
Dietary Fiber 8.3 g33.4%
Sugars 5.6 g
Protein 86 g172.4%
Vitamin A 52.7% Vitamin C 123%
Calcium 28.9% Iron 36.7%
*Based on a 2000 Calorie diet
Add egg and water and beat until smooth.
Heat oil 1 1/2 inches deep to 375 F.
Dip shrimps and vegetables in the batter and drop gently, a few at a time, into hot oil.
Fry until golden brown on all sides.